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Rise & Shine Chickpea Cookies

These Chickpea Cookies are loaded with oats, seeds and dried fruit for a delicious morning meal on the go!
Course Baking & Dessert, Breakfast & Brunch, Snack
Key Ingredient Chickpeas
Dietary Need Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16 cookies
Calories 208

Ingredients

  • 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
  • 1 cup (250 mL) sunflower seed butter or seed/nut butter of choice
  • 1/2 cup (125 mL) maple syrup
  • 1 large egg
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) rolled oats
  • 1 Tbsp (15 mL) baking powder
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) salt
  • 1/2 cup (125 mL) dried cherries (see notes)
  • 1/2 cup (125 mL) sunflower seeds
  • 1/2 cup 125 mL mini chocolate chips, optional
  • 2 Tbsp (30 mL) chia seeds

Instructions

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • In a food processor, blend chickpeas, seed/nut butter, maple syrup, egg and vanilla until smooth.
  • Combine remaining ingredients in a large mixing bowl. Mix in chickpea mixture to form a uniform dough.
  • Scoop 16 cookies onto the prepared baking sheets. Bake for 10-12 minutes or until lightly browned.
  • Cool cookies on wire rack for 10 minutes. Store in an airtight container for up to 5 days.

Notes

  • A 19 oz (540 mL) can of chickpeas, drained and rinsed, yields 2 cups (500 mL) cooked chickpeas. To cook up a batch of dry chickpeas, check out our website for more info!
  • You can use any dried fruit you like! Try dried cranberries, dried currents or dried blueberries instead of the dried cherries.

Nutrition

Serving Size: 1cookie | Calories: 208 | Total Fat: 10g | Saturated Fat: 1g | Carbohydrate: 22g | Fibre: 4g | Sugars: 11g | Protein: 7g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 33mg | Iron: 1mg